Pickle fans, don’t miss this Egg Salad with Pickles! You can make it with dill OR sweet pickles, which add the perfect amount of crunch and zippy flavor to a classic egg salad.
Have you ever tried pickles in your egg salad? This recipe was a game changer for me. They add the perfect amount of “zip”, with a little sweetness from bread & butter pickles, or with a hint of dill from dill pickles (eggs and dill are a great pair). Basically, you can use whichever pickles you like!
Egg Salad with Pickles is a great recipe for post-Easter, when you’re awash with hard boiled eggs and pickles from the relish tray (or maybe some ham, too—this Old Fashioned Ham Salad is great for that).
The egg salad also a delightful spring/summer dish. I’m thinking picnics, warm-weather lunches, light dinners, etc. The pickles really do make it extra special.
I loved it on sourdough bread with a piece of lettuce, but you can never go wrong with a croissant, either. Also, don’t miss the method below for steaming eggs. I find them MUCH easier to peel than hard boiled eggs.
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Ingredients
- You can use either sweet (bread & butter) pickles or dill pickles here. Just chop them up the same size as the celery.
- Don’t have celery seed? Just leave it out! You can also reduce the salt and use celery salt instead.
- I grated a yellow onion for this recipe. Fresh chopped chives are a good stand-in if you have those.
- For the mustard, dijon or yellow mustard works well. I used Dijon.
How to steam eggs (easy peel method!)
- Place an inch of water in a saucepan, and top with a steamer basket (I have a silicone pot steamer). Bring to a boil, then carefully add the eggs. Cover and let cook at medium heat for 12 minutes.
- After 12 minutes, carefully remove the eggs from the steamer basket and place them in a bowl of ice water for 5 minutes. Remove and peel the eggs.
Assembling the Egg Salad with Pickles
- Chop the eggs into small pieces (mine were about ½-inch or a little smaller).
- Stir together the dressing ingredients (mayo, mustard, salt, celery seed, grated onion), then add to the bowl of eggs, celery, and pickles. Fold gently until combined.
📖 Recipe
Egg Salad with Pickles (Dill or Sweet)
Ingredients
- 8 eggs
- ½ cup finely chopped sweet or dill pickles (about 8–10 miniature pickles)
- ½ cup finely chopped celery (about 1 large rib)
- ¼ cup mayonnaise
- 1 tablespoon grated onion
- 2 teaspoons mustard (yellow or dijon)
- ½ teaspoon salt
- Optional: ¼ teaspoon celery seed
Instructions
- Bring 1 inch of water to a boil in a saucepan over medium heat.
- Place a steamer basket inside and carefully place the eggs in the basket. Keep the heat on medium and cover the pan. Let the eggs steam for 12 minutes.8 eggs
- While the eggs are cooking, prepare a bowl of ice water or very cold water.
- When the eggs are done steaming, place the eggs in the ice water for 5 minutes.
- Carefully tap the eggs on the countertop to crack the shell, and remove the shell. It should slide right off thanks to the steaming method.
- Chop the eggs into bite-sized pieces.
- In a large bowl, whisk together the mayonnaise, grated onion, mustard, sugar, and salt.¼ cup mayonnaise, 1 tablespoon grated onion, 2 teaspoons mustard, ½ teaspoon salt, Optional: ¼ teaspoon celery seed
- Add the chopped eggs, pickles, and celery. Fold gently to combine.½ cup finely chopped sweet or dill pickles, ½ cup finely chopped celery
- Serve the egg salad by itself, on sandwich bread or croissants, etc.
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